to cover. Let cook until soft, drain through a
jelly bag and return to kettle with an equal quantity of sugar. Boil
until it jells. This makes a tart jelly which tastes like currants.

QUINCE AND CRANBERRY JELLY

Mrs. C. A. Carscadin

Three large quinces; one quart of cranberries. Wash and quarter the
quinces, removing the seeds; pick over and wash the cranberries and put
them in the preserving kettle with the quinces; add cold water to nearly
cover fruit; cook slowly until soft. Allow juice to drip through a jelly
bag. Boil twenty-five minutes and add an equal quantity of heated sugar.
Boil five minutes, skim and put in heated glasses. Seal.

MINT JELLY

Mrs. W. C. Thorbus

Two bunches of fresh mint; one pint boiling water; one-half box gelatin,
soaked in one-half cupful cold water; one-half cupful lemon juice; one
cupful sugar. Crush mint and steep in water one-half hour; soak gelatin
in cold water and add to mint; add sugar and lemon juice. Strain and
color with Burnette's leaf green paste.

AMBER JELLY

Mrs. M. Evans

One grape fruit; one orange; one lemon; after washing fruit, slice very
thin, rejecting only seeds and tough inner pulps of grape fruit. Cut
slices in halves and quarters, measure and add two and one-half times
the quantity of water and set aside for twenty-four hours. Then boil
gently for fifteen minutes, and set aside another twenty-four hours. Add
sugar, measure for measure, to fruit and juice and boil until it
jellies, which will be for one hour and a half or two hours. Before
cooking dissolve the sugar through the fruit and juice. Then do not stir
at all while the process of cooking is going on. The rinds should be
transparent and the jelly a clear amber hue when done.

QUINCE AND CRANBERRY JELLY

Mrs. George K. Spoor

Four pounds quince; two quarts cranberries; cook until mushy; then
strain for juice and add one cup sugar to every cup of juice. Boil
fifteen minutes. This makes a beautifully colored jelly.

PICKLED PEACHES OR PEARS

Mrs. J. A. Kaerwer

One quart vinegar; two quarts water (eight cups); four pounds sugar
(nine cups); put stick cinnamon and five cents worth of cloves in bag
and boil fifteen minutes. Peal fruit and pour hot syrup over fruit and
let stand over night. Drain syrup off fruit and reboil syrup. Pour hot
on fruit a second time. The third morning boil syrup again twenty
minutes, and then boil fruit in syrup. Can and seal.

PICKLED PEACHES